ReceptnaptárTrahanas soup
Trahana soup is a warming favourite on Greece's cold winter days: trahana is a dried, pasta-like granule made from fermented wheat and milk or yogurt, which turns into a thick, slightly tangy soup in minutes. It's quick, cheap and comforting, especially on cold days or for an upset stomach.
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Ingredients
Method
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- Melt the olive oil and half the butter in a saucepan over medium heat and cook the grated tomato for 3 minutes.
- Pour in the broth or stock and bring to a boil.
- Add the trahana in a thin stream, stirring constantly so it doesn't clump.
- Cook over low heat for 10-12 minutes, stirring often, until thickened; if it gets too thick, thin it with hot water.
- Take it off the heat, stir in the remaining butter and season with salt and pepper.
- Ladle into bowls, crumble the feta over the top and serve sprinkled with mint.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always sprinkle the trahana slowly into the hot liquid while stirring, or it will turn lumpy.
- The soup thickens a lot as it cools: thin it with hot water or stock before serving.
- If you can't find trahana, a mix of coarse semolina and a spoonful of yogurt is a good approximation, thanks to the tangy flavour.
Frequently asked questions
Where can I buy trahana?
In a Greek or Balkan grocery shop, or online. Both the sour (xinos) and the sweet (glykos) kinds exist.
Is it vegetarian?
Yes, if you make it with vegetable stock.
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